bottling wines

[outbackmac]

When we go to bottle our wines, both Red and Whites. They are ready to be bottled. should we add anything before bottling?

 

[Rice_Guy]

Dry wine is quite stable from a microbial point of view. For preventing oxidation flavor development we add potassium metabisulphite (Campden tablet).
Back sweetened wines have a risk of refermentation. The home winemaker answer is to add both metabisulphite and potassium sorbate

 

[pilotdentist]

Is it clear already? The kits I have used have added sulfite/sorbate/kieselsol/chitosan to stabilize and clear before bottling.

 

[outbackmac]

Yes both are clear.

 

[winemaker81]

Add 1/4 tsp K-meta at bottling time, as an anti-oxidant and preservative. If the wine is dry, nothing else is needed.